vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Potato Doughnuts
From The Portland Woman's Exchange Cook Book, 1913
Serves 4
The potatoes keep them moist.
Presented as published in 1913. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
566Calories
7 gProtein
117 gCarbs
12 gFat
Full nutrition (34 nutrients)
Calories566 kcal
Protein7 g
Carbohydrates117 g
Fiber2.2 g
Sugars103 g
Total Fat12 g
Saturated Fat4.2 g
Monounsaturated Fat2.8 g
Polyunsaturated Fat1.5 g
Omega-30.1 g
Cholesterol162 mg
Sodium1684 mg
Potassium370 mg
Calcium453 mg
Iron1.8 mg
Magnesium23 mg
Phosphorus290 mg
Zinc0.8 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0.9 mcg
Vitamin C0.1 mg
Vitamin A121 mcg
Vitamin E0.7 mg
Vitamin K2.9 mcg
Vitamin B60.2 mg
Vitamin B120.6 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)1.2 mg
Folate24 mcg
Choline128 mg
Caffeine0 mg
Water119 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Portland Woman's Exchange Cook Book (1913) by Portland Woman's Exchange (Or.), page 79. The excerpt below is the record exactly as published.
Potato Doughnuts. One pint mashed potatoes. While hot add 1 tablespoon of butter, 2 cups of sugar. When cool add 3 eggs, unbeaten, one at a time, 1 teaspoon salt, nutmeg, 1 teacup sweet milk, 6 even teaspoons baking powder
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